Gallery: First Look: Bisous Ciao, NYC

Rainbow of flavors

The "Classic" collection, which includes staples like raspberry, vanilla, and espresso, is available year-round, as is the "Fleur" collection which includes unique flavors like lavender-honey, rose, and jasmine-green tea. The "Spring/Summer 2012" collection featured bright flavors like Yuzu, Apricot-Walnut, and Strawberry.

Owner Tanya Ngangan

Her favorite flavor? Vanilla, for which she uses a combination of fresh Tahitian and Madagascar vanilla beans.

Cherry and Pistachio

Texture is all important to a good macaron, which should have a crisp outer shell and an airy undercarriage. The filling should be a burst of flavor, like in the Cherry (top), which is filled with a tart sour cherry jam. The Pistachio (bottom) tastes intensely of pistachio combined notes of white chocolate; a vacation to Sicily in one bite.

Espresso and Lavander Honey Macarons

Even if you've been turned off by lavender-flavored sweets before, don't forgo the Lavander Honey macaron (bottom). The floral notes are balanced by the herbal, thyme-like notes of honey. Pieces of lavender on the shell add textural contrast without feeling like stray bits of potpourri. The Espresso macaron (top) is surprisingly delicate, the earthy coffee tones lightened by the buttermilk filling.

Dark Chocolate and Rose

Made with 72 percent bitter chocolate, the Dark Chocolate (top) is an antidote to overly sweet confections. A dusting of cocoa powder on top adds an extra chocolatey dimension. One smell of the floral Rose macaron (bottom) earns its name in the Fleur collection. But the initial, intense floral flavor gives way to fruitier notes reminiscent of raspberries.

Shades of Brown

This group includes Gianduja, Dark Chocolate, Almond, and Espresso macarons, as well as the customer favorite—Salted Caramel.

Variety Pack

A six piece box of cookies ($16.50) can be tailored with the flavors of your choice. This box includes the Lemon macaron (far right), which is made with fresh juice and zest.